Alinea (Restaurant)

Alinea is one in May 2005, based in Chicago restaurant, which now belongs to the leading of the United States and was awarded by the Michelin Guide three stars. His boss is Grant Achatz, in response to the Achatz LLC operates the restaurant together with Nick Kokonas. The restaurant is dedicated to molecular cuisine.

History

The restaurant was opened on 4 May 2005. The typographic characters Alinea was chosen as the name to symbolize new ideas in the culinary arts. It is used as a sign, for example, on napkins and the menu of the restaurant. The Wall Street Journal described it in 2008 as the most radical Restaurant of the United States ( "the country 's most radical restaurant" ). 2010 was the restaurant in the first edition of the Michelin Guide, which was dedicated to Chicago, three stars. Sam Sifton of the New York Times reported at the presentation that you previously more than reserve a month in advance and had had to pay a fee for no-shows. That same year, Achatz said that the restaurant in a good year make a million dollars profit. 2011, Alinea was the only three -star restaurant in Chicago. In the fall of 2012 exchanged for five days each Alinea and Eleven Madison Park, one also valued by Michelin three-star restaurant in New York, their kitchens.

Menu

The Wall Street Journal wrote in 2008 that the food would last about four hours and 25 passages contained. Only at the end, the customer get the menu of the evening. The courses are grouped around single common ingredients and are more likely to snack. The map is intended as a souvenir. A vegetarian menu is available upon prior request.

2010 the cost of a meal for two including matching wines without tip $ 788.10.

One of the classics in Achatz ' cooking is the black truffle explosion ( "black truffle explosion" ), to this he worked at The French Laundry since his appointment and they would also be in a trio, his former workplace, has been served. It is a ravioli explodes its contents when chewed in the mouth and therefore particularly intense taste.

Staff and equipment

While Achatz is called the boss, Dave Beran since July 2008, the Chef de Cuisine. Craig Sindelar is the sommelier of the restaurant.

The clothing of the staff comes from Ermenegildo Zegna. The menu has a special design: A Bubble element separates the name of each transition from the description of the essential flavors and the accompanying wines.

Architecture

Both the interior and the exterior of the restaurant is described as minimalist. The facade gives the name of the restaurant is not cheap.

The menu of 26 May 2012, 18 gears

Grant Achatz when serving

Awards (selection)

  • Best Restaurant in North America - 2010 & 2011 San Pellegrino World's 50 Best Restaurants Awards
  • 3 Michelin stars since 2010
  • Best Chef in the United States ( 2008): Grant Achatz - James Beard Foundation
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